Tag Archives: kinfolk

its been a rough week – we’ve all been sick, the kids wanting to be permanently attached to us at all times, and still feeling so upset even when snuggled. when we woke this morning to a little less tears and a bit of a better attitude, i decided to bake. we’ve been in a food rut as of late, and I can’t even tell you the last time I baked — perhaps over the summer? I think it was a peach crumble. it felt good to get my hands back in the dough, hear the mixer bump against the table as it kneads, and to smell that sweet goat cheese scent as the timer dinged.

knowing goat cheese would be the leading ingredient as we had a small log in the fridge, pear seemed the next suitable fit to go along with it — my love of baked fruit runs deep. truth be told, this recipe is so loosely adapted from a jelly tart in kinfolk, I’m embarrassed to even suggest they came from the same beast. i really just wanted a base to build off of and play around with, and i’m so surprised how well this tart turned out.

it’s not the prettiest tart, but I’ve never been one to value the outward beauty of food in comparison to its inward flavor. give me a good ugly pizza pounded into the stone and I’m set. a sloppy bowl of pasta with just the right ingredients that looks walking dead-esque? all about it. it seems adding crust to the top runs the risk of it being a pie, so adjust its appearance as you wish — or give it a little more tlc and get creative with cutouts on top. however you decide to decorate it, rest assured its a tasty breakfast, lunch or(and?) dinner. so heres to baking on a whim turning into a really sweet treat!

preheat oven to 350 — butter a tart pan.in a medium bowl whisk together the flour, baking powder and salt. cream together butter and sugar in a large bowl until light and fluffy. add the extracts and egg and beat until smooth. add in the dry ingredients.

press two-thirds of the dough into the entire inside of the pan. crumble the goat cheese across the bottom, followed by a layer of the pear slices. use the remaining 1/3 of the dough to create a top of your choice.

bake for 35-45 minutes, until the edges of the tart are lightly browned. drizzle honey overtop the entire tart to taste. serve warm, or eat chilled.